In a place as special as the Hotel The Fontenay in Hamburg, Marco d’Andrea displays his culinary philosophy around the plated dessert and the rest of the pastry work that the place offers. In his signature desserts, the elements are often distributed in a circular fashion, inviting the customer to mix all the elements and enjoy their interaction. In his professional career, he stands out for his time at the Vendôme Restaurant by Joachim Wissler and the recognition of Pastry Chef of the year in 2019.

Bio Highlights

2014 – Restaurant Vendôme

2018 – Best Pastisseir in Europe under 30

2109 – Rolling Pin as Pâtissier of the Year

> Please contact our team if you have questions, or broken links via our email support@howcourse.com.